Cook rice in large saucepan for 12-15 minutes. Refresh under cold water and drain well. Line an oven tray with a clean tea towel, spread rice out on it and place in fridge to chill.Combine chili, lime juice, kecapmanis and half the peanuts in a small bowl and set aside.Heat half the oil in a large wok over high heat. Add ginger and lupchong and fry for 1 minute. Add rice, prawns, garlic chives, half the coriander, 2 tbs of chili peanut sauce and fry until heated through.Heat non stick pan with the remaining oil. Add the eggs one at a time and cook until desired. Transfer to a plate.Spoon fried rice between bowls, top with egg and drizzle with remaining sauce.

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About Me

I love cooking during my spare time when I'm not chasing my toddler around the house, working or enjoying the pool. If I start cooking while I'm hungry I will make 8 times more food than is needed. The same with grocery shopping. I'm always looking for new recipes to add so that I only have to go to one spot for my cookbook. If I owe you credit for any of the recipes please let me know and I will update.